Vegan Olivier Salad with Aquafaba Mayonnaise

Ingredients

• 1 lb Potatoes
• 2 medium Carrots
• 1 cup Frozen peas
• 1 cup Pickled cucumbers
• 1/2 cup Aquafaba
• 1 cup Sunflower oil
• 1 tbsp Lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1In a large heavy-bottomed pot, place the 1 lb of potatoes and 2 medium carrots. Cover them with cold water. Bring the water to a rolling boil (212°F/100°C) over high heat and cook for 15-20 minutes, or until both vegetables are easily pierced with a fork and tender. Drain the hot water, then let the potatoes and carrots cool completely to room temperature. Once cool, peel the potatoes and carrots, then dice both into 1/2-inch (1.25 cm) cubes.
2. 2In a small pot, bring water to a rolling boil (212°F/100°C). Add the 1 cup of frozen peas and cook for 2-3 minutes, until they are bright green and tender. Immediately drain the peas and rinse them under cold running water to stop the cooking process.
3. 3Dice the 1 cup of pickled cucumbers into 1/4-inch (0.6 cm) cubes.
4. 4In a tall, narrow jar (such as a wide-mouth pint jar), combine the 1/2 cup of aquafaba, 1 tbsp of lemon juice, 1 tsp of Dijon mustard, 1/2 tsp of salt, and 1/4 tsp of black pepper.
5. 5Insert an immersion blender to the bottom of the jar, ensuring it covers the aquafaba mixture. Begin blending on high speed. Slowly and steadily drizzle in the 1 cup of sunflower oil over 1-2 minutes, keeping the blender head at the bottom initially, then slowly raising it as the mixture thickens and emulsifies into a creamy, pale yellow sauce.
6. 6In a large mixing bowl, combine the diced 1 lb of potatoes, diced 2 medium carrots, 1 cup of frozen peas, and diced 1 cup of pickled cucumbers.
7. 7Pour all of the prepared aquafaba sauce over the vegetables in the large mixing bowl. Using a spatula, gently fold the ingredients together until all the vegetables are evenly coated with the sauce.
8. 8Cover the bowl with plastic wrap or a lid. Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly before serving.

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